Yellow squash or summer squash as it is often called was the first vegetable I grew from seeds as a child. I was just thrilled to plant the seeds and watch the squash plant grow, finally giving us this delicious yellow vegetable.
We do enjoy our yellow squash in the south a variety of ways. They can be sauteed as I’ve done in this recipe, fried, grilled, or made into a casserole.
A squash casserole is another memory I have from my childhood. I recall spending the night with one of my grandmothers and we created a simple squash casserole. If I remember correctly it has squash, onions, cracker crumbs, salt, pepper, egg, and some milk. Very basic but it was delicious and I remember being so happy to be able to help create it. The love for cooking came early for me.
This sauteed squash and onions is a favorite. So easy to do. Delicious and healthy.
- Yellow Squash, sliced and depending on how many you are serving – 1 large, or 3 – 4 small to medium
- Olive Oil
- 1 Yellow or Vidalia Onion, sliced
Heat a large skillet over medium heat. Once the skillet is heated, drizzle in a little olive oil, about 2 tsp.
Add your sliced yellow squash and sliced onions to the skillet. Season with a couple of pinches of salt and a pinch of black pepper.
You can cover with a lid while cooking, stirring occasionally. Cook until the squash begins to become translucent, 15-20 minutes. Don’t overcook or everything just becomes mushy.
Serve hot. Enjoy!